Ingredients
2 pounds small red-skinned potatoes halved
2T olive oil (preferably extra-virgin)
4t chopped fresh rosemary
Preparation
Preheat oven to 400F. Toss potatoes with oil and rosemary in large bowl to coat. Arrange potatoes cut side up on large baking sheet. Sprinkle with salt and paper. Bake until potatoes are tender inside and deep golden brown and crisp outside turning occasionally about 45 mins
